Friday, January 27, 2012
Egg Drop Soup
I have a new obsession.
I've always been a fan of egg drop soup but don't have it very often. I only get it when we order Chinese food from our local restaurant but the cost can get pretty pricey so it's only a once-in-a-while type of food. Well, we ordered some Chinese a few weeks ago and as I was eating my soup I thought out loud, "I can make this!" It shouldn't only be reserved for special occasions, right? I dissected each bite of the soup and came up with my own recipe that is just as good, if not better, than the restaurant versions.
Since my son started eating this soup awhile back, I made him my official taste-tester. He ate a big bowl full and kept saying, "This is yummy soup, Mommy!" the whole time. He even picked up the bowl to drink it! After he ate another bowl an hour later, I knew I it was a hit.
This soup was so easy to make and has such few ingredients that it's perfect for a quick meal after a long day. Simply cook up some chicken broth with a little cornstarch as a thickener and slowly mix in some beaten eggs. The soup is traditionally served with green onions but you can leave them out if you're not a fan.
It's super easy; it's super fast. Give it a try and let me know what you think.
Egg Drop Soup
5 c chicken stock, divided
3 TB cornstarch
2 or 3 eggs, beaten
1 green onion, sliced
1. Heat 4 1/2 c chicken stock until hot, over medium heat.
2. Whisk cornstarch with the remaining 1/2 c chicken stock and slowly add to hot stock while mixing.
3. Bring stock to a boil and cook for a few minutes until thickened.
4. Reduce heat to low.
5. Slowly add the beaten eggs in a steady stream while slowly stirring clockwise until all the egg is incorporated. The egg will cook as you add it.
6. Pour into bowls and garnish with the green onion.